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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.
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Get Espresso Martinis Recipe from Food Network
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Warm up on an autumn evening with this Captain Morgan Spiced Rum and apple cider concoction.
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An easy, delicious soup made with shrimp stock, straw mushrooms, and citrus zest. Leftovers freeze well.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
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Everyone loves dipping things into a pot of fondue. This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item.
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In this easy appetizer, much of the flavor comes from the meatballs rather than the accompanying piquant sauce -they 're enriched with real cream and savory onion-soup mix.